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Spatula useful for folding and mixing
chefs knife use for cut diffrents number of iteams and foods

My TV show

my show would be called

My Mjǫlnir

Every week i would show what ingredients are in season what they go well with and what you can use them for. Also show them different skill which shall benefit Young chef in the trade today . i would have different guests such as Michel roux Jr, Simon "Si" King alentine Warner, James Martin,  David "Dave" Myers and Simon "Si" King (Hairy Bikers). hopefly this show would run for a number of months and give a change to publice to come and sit in the studio whiselts the show is recording let them try the food, gain some more food nolage and most of all to have fun.

the guests i would have on my show is because the each bring something different to the table and are all well known to the public.

valentine warner has 3 books

Ingredients

For the pastry

• 250g/9oz plain flour, plus extra for dusting
• 150g/5½oz fridge-cold unsalted butter, cut into small pieces
• 1 tbsp caster sugar
• 1 medium free-range egg, beaten
• 1 tbsp cold water

For the filling

• 175g/6oz unsalted butter, softened
• 175g/6oz golden caster sugar
• 125g/5oz ground almonds
• 65g/2½oz plain flour
• ½ tsp sea salt flakes
• ½ tsp baking powder
• 2 medium free-range eggs, beaten
• ½ tsp vanilla extract
• 5 tbsp good-quality raspberry jam
• 4 firm, ripe peaches, cut in half, stones removed
• large handful fresh raspberries
• large handful flaked almonds
• whipped cream, to serve

Preparation method

1. For the pastry, pulse the flour, butter and sugar in a food processor until the mixture resembles breadcrumbs.
   
   Technique: Rubbing in
   Watch technique0:46 mins
2. Mix together the beaten egg and water. With the motor still running, gradually add the egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough.
3. Roll out the pastry onto a lightly floured work surface to form a circle about 30cm/12in in diameter. Carefully line a 25cm/10in tart tin with the rolled pastry, then lightly prick the base with a fork.
4. Transfer the tart case to a baking tray and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
5. When the pastry has chilled, line the tart case with greaseproof paper and fill it with baking beans. Bake in the oven for 20 minutes, then remove the paper and beans. Return the tart case to the oven for a further 4-5 minutes, or until the pastry is pale golden-brown. Remove the tart case from the oven and set aside. Reduce the oven temperature to 170C/325F/Gas 3.
6. For the filling, in a food processor, blend together the butter and sugar until pale and fluffy. Add the ground almonds, flour, salt, baking powder, eggs and vanilla extract and blend again until well combined.
7. Spread the raspberry jam over the base of the pastry case, then spoon over the almond filling mixture, starting at the edges of the tart and working towards the centre.
8. Arrange seven of the peach halves, cut-sides down, in a circle at the edge of the tart, pressing each gently into the filling mixture. Press the remaining peach half into the centre of the tart. Push the raspberries into the filling mixture.
9. Bake the tart in the oven for 25-30 minutes, or until the filling mixture has set slightly and is pale golden-brown.
10. Remove the tart from the oven, sprinkle all over with the flaked almonds, then return to the oven and continue to bake for a further 20-25 minutes, or until the peaches are tender and the filling has risen and is golden-brown. Set aside for 15 minutes to cool slightly, then lift the tart from the tin.
11. Serve warm or cold in wedges with cream.

michel roux water side in 

Michel Roux has written many books over his long and successful career

Ingredients

• 6-12 ripe pears, depending on size (preferably William or Conference)
• 1 orange, juice and pared zest
• 400ml/14fl oz Sauternes, or other medium sweet white wine
• 750ml/1¼ pints water
• 55g/2oz honey
• 200g/7oz sugar
• 2 lemons, juice only
• 1 vanilla pod, split
• 1 cinnamon stick, broken into short lengths
• 4 cloves

Preparation method

1. Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
2. Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips.
   
   Technique: Zesting citrus fruit
   Watch technique1:02 minsWatch technique1:02 mins
3. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat.
4. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup.

michel roux jr has six books

Ingredients

1kg mixed berries (e.g. strawberries, raspberries, blueberries, blackcurrants) plus extra to decorate
400g caster sugar
juice of 1 lemon
4 egg whites
500ml water
80ml whipping cream

Method

Serves 10
Step 1: Hull and, if necessary, wash the fruit. Blend with 150g of the sugar, then pass through a fine sieve and add lemon juice to heighten the taste if required
Step 2: Prepare 10 individual soufflé dishes (9cm diameter x 6 cm deep) by tying a piece of greaseproof paper around the edge to form a collar that stands 5cm above the rim
Step 3: Put the egg whites into the bowl of an electric mixer
Step 4: In a perfectly clean saucepan, dissolve the remaining 250g sugar in the water over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120°C/ 250°F on a sugar thermometer.
Step 5: Beat the egg whites until foamy, then, with the whisk still running, pour the hot sugar directly on to the egg whites, avoiding the beaters. Continue beating until the meringue is cool.
Step 6: Whip the cream until soft peaks form and fold into the fruit pulp
Step 7: Delicately fold in the meringue, then spoon into the prepared soufflé dishes. Freeze for 12 hours.
Step 8: Decorate with fresh berries and, if you like, serve with a sauce made by puréeing 500g berries with 100g caster sugar, sharpening the taste with a little lemon juice

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